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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
4
Keem's Koho (Salmon) Kookery
Description
My 11-year seasonal gig as the executive chef of the Driftwood Lodge in SE Alaska taught me a thing or two about cooking wild silver (coho) salmon.
A very quick and easy way is to simply roast the fillet - bones in and skin on. Removing the bones from a fresh fillet can be cumbersome and rip the flesh. Eaters should be careful anyway because you might have overlooked any small bones. So, why not leave them all in for much easier removal at the dinner table.
Fish cooking is easy because you can check on the degree of doneness without releasing any juices (as it is the case with a beef roast). Open the fillet with a fork or spatula and look for the very center to be still somewhat glistening and deeper in color than the surrounding flesh. That's when you remove the fish from the oven, cover loosely with foil, and let rest for 8 to 10 minutes before serving. The carry-over heat will finish the fillet to perfection. Never overcook fish, it will be dry and tasteless. Undercook it a bit and let the resting period do the finishing.
add to shopping list Ingredients
3 pounds salmon fillet, with or without skin
1/2 cup Olive Oil
1 lemon juiced
3 Tblsp Cajun Seasoning or Montreal Steak Seasoning Mix
Preparation
1. Preheat oven to 400F
2. Foil-line a baking sheet and drizzle some olive oil in the center. Place the salmon fillet skin-down (or if skinned, skin-side-down) on the sheet.
3. Rub the lemon juice into the flesh, season generously, and dab the rest of the oil over the fish.
4. Roast the salmon for 10 to 12 minutes at 400F, then check for doneness. When cooked to medium, remove the pan from the oven and cover the fillet with foil. Allow a few minutes of resting time.
5. Divide the fillet with a spatula into the desired servings and lift the fish pieces right off the skin.
6. Great side dishes are rice pilafs, scalloped potatoes, and steamed vegetables. If you don't worry about fat and calories, serve the salmon with a dollop of citrus hollandaise. OMG.
Post a Question or Comment
blog comments powered by DisqusReviews
9/15/09
Theresa111 says:
Salmon is one of my favorite fish to eat. I prepare mine much the same, leaving the middle very rare and allowing it to stand and rest. I do not enjoy anything overcooked, especially seafood, fish, poultry or meat. I have only cooked salmon fillets and had not thought to try it with the bones still intact. Does preparing it this way lend any added flavor? It looks simply delicious!
9/17/09
I don't think you'll add flavor by leaving the bones in the fillet, Theresa. I'm just so used to cooking the salmon fresh from the river when the flesh is still very dense and strong. It's easier to remove the bones from an older fillet.
3/14/10
clouda9 says:
Delicious and very simple to make - we have some salmon in the freezer from Mark's catches and we will sure try this.
